Author Notes: Of late, I have been obsessed with danger dogs, the over-the-top street snack from Tijuana. It's a hot dog wrapped in bacon and deep fried, nestled in a bun and topped with grilled onions, jalapeños, mayonnaise, and any number of other condiments like ketchup, mustard, refried beans, and cheese.

Thinking about my dream danger dog got out of control really fast. I could see using all of the above ingredients plus avocado, tomatoes, and sour cream. Who makes a bun that big? Anyway, I started thinking about what an Asian-inspired danger dog would look like, and again, my thoughts ran wild. Reigning myself in a bit, I came up with this recipe. But here's a list of things that I considered but decided not to use in this recipe; maybe you'd want to give some of them a try (I probably will!):

I cook my dogs in a cast iron pan, but if you want to go the extra, deep frying mile, more power to you. And don't forget to make extra Sriracha mayonnaise to go with the french fries you're going to want on the side! - vvvanessa - vvvanessa

Food52 Review: What's more suited to street eating than a hot dog? Not much. Vvvanessa has elevated her dog to a higher plane, first swathing it in bacon, then nestling it on a bed of tangy, spicy beansprout slaw. The sprouts are softened into submission with a handy salting technique, then tossed with sweet shredded carrot, cilantro, red onion, jalapeno and rice wine vinegar. The acid in the slaw cuts through the salt and the fattiness of the hot dog, and a sriracha-laced mayo stands in for more quotidien condiments. A shower of roasted peanuts and some chopped scallions make this Yum Dog as pretty as it is tasty. - A&M - The Editors

Makes 6 dogs

Bean Sprout Slaw

1pound (approximatey 4 big handfuls) bean sprouts

2teaspoons kosher salt

1 large carrot, grated on the large holes of a box grater

1 small red onion, very thinly sliced

1 jalapeño pepper, seeds and ribs removed, very thinly sliced (keep some of the ribs and seeds if you'd like your slaw a little spicier)

1/2cup roughly chopped cilantro

1/3cup rice wine vinegar

1tablespoon sugar

1/2teaspoon freshly ground black pepper

In a large colander, thoroughly wash the bean sprouts, then shake off the excess water. Set the colander over a bowl or in the sink. Toss the salt with the bean sprouts to distribute evenly, then let the liquid drain from the sprouts, turning them periodically. Let the sprouts drain for at least 30 minutes. Their volume should decrease significantly.

In a large bowl, combine the sprouts and the rest of the ingredients. Adjust seasoning as necessary. Keep refrigerated until ready to use.

Yum Dogs

1/2cup mayonnaise or aioli

2tablespoons Sriracha

6 good quality hot dogs of choice (I use a very juicy organic chicken dog)

Combine the mayonnaise and Sriracha and keep covered in the refrigerator until ready for use.

Heat a cast iron skillet over medium heat. Score each hot dog a few times. Wrap each hot dog in a slice of bacon, starting at one end and corkscrewing it around to the other. If you find the bacon isn't adhering, you can use a wooden toothpick to pin it to the ends of hot dog.

Cook the dogs, rotating to cook the bacon thoroughly on all sides. Depending on the thickness of your meats, this will probably take 2-4 minutes on each side. Transfer the hot dogs to a newspaper- or paper towel-lined platter. If you used toothpicks, remove them.

Depending on the size or density of your buns (tee hee hee), you might need to hollow them out a little or not. Spread each bun generously with the Sriracha mayonnaise, then fill them with the Bean Sprout Slaw (I use tongs to gently squeeze out excess liquid).

Place the dogs on the slaw and top with scallions and peanuts. Then open wide! It's a mouthful!

I had to use up some freezer burned hot dogs tonight and i thought the flavors of this would be strong enough to make them edible at least. It wasn't just edible, it was so good! Hubby didn't want to try it because it sounded "weird", but when he tried a bite of mine he wished he'd made his the same way!

Sorry-- I just now saw this. Any good-quality dog should work. I live in the San Francisco Bay Area, so if I can, I'll get the dogs from Prather Ranch. Sometimes I'll get turkey dogs, though I can't think of the brand. I hope they worked out for you!

I'm glad I saw these. I don't eat "hot dogs" very often, primarily because I get bored with the same old, same old. These really DO elevate the 'common' hot dog to a much higher status, adding some zing, pizzazz and healthy substance. I love the idea of the slaw and with jalapenos, what's better? Great recipe. I hope you win!!!

Perfect! I wanted so badly to put Tucson's version of this dog the "Sonoran Hot Dog" up for this contest but considering that I'm a vegetarian, I would have been totally guessing. I do sometimes wish I at meat so I could try out the crazy condiments the put on SHDs.